Keto OMG Bars

Keto OMG Bars!

Gluten FreeSugar FreeLow CarbKeto

The chewy cookie crust, rich sauce, and top layer of coconut, chopped pecans, and chocolate chips make these decadent Keto OMG Bars the only magic cookie bar recipe you’ll ever need!


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Keto OMG Bars!

When it comes to this recipe, the name absolutely says it all. One bite into the chewy cookie crust, rich sauce, and crunchy top layer of pecans, coconut, and chocolate chips, and you’ll be saying OMG!

These Keto OMG bars are simply divine. They aren’t overly sweet, but have just the right taste that makes them as suitable for a breakfast treat as they are for an after-dinner dessert.

I also adore all the different textures. From the crust to the sauce to the crunchy toppings, the combination makes them absolutely irresistible. Well… that, and the chocolate!

Ok, I’ll admit, these treats are a little hard to classify. Are they cookies? Are they bars? Are they both? The best way I’ve been able to describe them is “loaded blondies.” Sounds pretty awesome, right?

Best of all, each Keto OMG bar is a single serving size! They’re simply perfect for a grab-and-go treat whenever you need it.

Keto OMG Bars

Keto 7-Layer Bars

First and foremost, I absolutely must give credit where credit is due: the inspiration for this dessert came directly from Fit Mom Journey’s Magic Bars! I made some modifications and turned them into individual cookie bars, but without her recipe, I never would’ve had the idea in the first place.

Magic bars, which have been around for awhile, usually include chocolate chips, nuts, and coconut on top of a caramel filling over a sweet cracker crust. Over the years, I’ve seen plenty of food bloggers take the traditional recipe and put their own spin on it.

But it wasn’t until I came across Fit Mom Journey’s version that I was finally inspired to make my own. They just looked that OMG good!

For my version, I wanted the crust to be less like a cracker and more like a soft, chewy cookie. A little extra coconut flour and baking powder certainly did the trick. After all, who can resist a cookie crust?

Next, I decided the caramel sauce might make these bars sweeter than I wanted them to be. So, instead, I made vanilla the main flavor and played around with the ratio of sweetener and butter.

I have to say, I’m a pretty big fan of this version… but I also love the original! If you’re craving a caramel version in bar form, you absolutely MUST check out Fit Mom Journey’s Magic Bars.

Keto OMG Bars

Variations for Keto OMG bars

The easiest way to play around with this recipe is to get creative with your toppings! Go ahead and have some fun with it.

Love peanut butter? Try a combination of low-carb chocolate chips and peanut butter chips. You could even add a drizzle of peanut butter on top.

You could also swap out the milk chocolate chips for white chocolate chips instead. Consider substituting the chopped pecans with chopped macadamia nuts as well for a classic flavor combination!

If you don’t love pecans or don’t have any in your pantry, other types of nuts would be just as tasty. Walnuts seem to be another popular option, but chopped almonds would be tasty as well.

Keto OMG Bars

I almost always store my baked goods in the refrigerator. It makes them last longer, and I just genuinely love how they taste when they’re chilled!

However, you could definitely store them at room temperature if you prefer. Either way, they should last for about a week… unless it’s a hot summer’s day, in which case, you’re better off keeping them chilled so they don’t melt.

How to make Keto OMG bars!

Preheat the oven to 300 degrees. Line muffin tin with liners.

In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt until well-combined.

Add the beaten egg and mix until incorporated. Next, add the 2 tablespoons of melted butter and mix until the dough is uniform.

Roll the dough into 24 balls, .5-1 inch in size. Place one ball per liner and, using your thumb or finger, flatten to fill the bottom.

How to Make Keto OMG Bars

Bake for 20 minutes, then remove from the oven and set aside.

How to Make Keto OMG Bars

Increase the oven temperature to 350 degrees. Meanwhile, melt 10 tablespoons of butter in a pot on the stove. Add the erythritol and soft boil for 5 minutes, stirring often. Continue stirring and boiling until the color starts to turn golden.

Remove from heat and add the heavy cream, vanilla, sea salt, and stevia. Mix until combined, then separate into two even portions. Set one portion aside.

Add 1 teaspoon of sauce per muffin tin.

How to Make Keto OMG Bars

In a small bowl, combine the coconut, pecans, and chocolate chips.

How to Make Keto OMG Bars

Add 2 tablespoons of the mixture to each muffin tin, then add 1 more teaspoon of the sauce on top of each one.

Keto OMG Bars

Bake for 5 minutes, then cool in the refrigerator until ready to serve.

Keto OMG Bars

Other Keto Dessert Recipes From The Keto Option

Keto Sugar Cookie Bars

Keto Oreos

Keto Pecan Pie Bars

Keto Macadamia Nut Cookies with White Chocolate Chips

Keto Chocolate Chip Cookie Bars

Yield: 24

Keto OMG Bars!

Keto OMG Bars
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

Cookie Crust

Sauce

Top Layer

Instructions

  1. Preheat the oven to 300 degrees. Line a muffin tin with liners.
  2. In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt until well-combined.
  3. Add the beaten egg and mix until incorporated. Next, add the 2 tablespoons of melted butter and mix until the dough is uniform.
  4. Roll the dough into 24 balls, .5-1 inch in size. Place one ball per liner and, using your thumb or finger, flatten to fill the bottom.
  5. Bake for 20 minutes, then remove from the oven and set aside.
  6. Increase the oven temperature to 350 degrees. Meanwhile, melt 10 tablespoons of butter in a pot on the stove. Add the erythritol and soft boil for 5 minutes, stirring often. Continue stirring and boiling until the color starts to turn golden.
  7. Remove from heat and add the heavy cream, vanilla, sea salt, and stevia. Mix until combined, then separate into two even portions. Set one portion aside.
  8. Add 1 teaspoon of sauce per muffin tin.
  9. In a small bowl, combine the coconut, pecans, and chocolate chips. Add 2 tablespoons of the mixture to each muffin tin, then add 1 more teaspoon of the sauce on top of each one.
  10. Bake for 5 minutes, then cool in the refrigerator until ready to serve.

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Nutrition Information:

Yield:

24

Amount Per Serving: Calories: 175.9Total Fat: 17.9gSaturated Fat: 8.6gSodium: 52.6mgCarbohydrates: 3gNet Carbohydrates: 1.4gFiber: 1.6gSugar: 1.1gProtein: 2.4g

81 thoughts on “Keto OMG Bars!”

  1. This looks so yummy! Question, not sure if I missed it, but what goes in the oven after you raise the temp to 375?

    1. They ARE so good! Once everything is assembled, you bake for 5 more minutes! Give it a try and let me know what you think!

          1. You can use any granular sweetener (erythritol, swerve, lakanto monkfruit, etc..). I buy them online, at Whole Foods or Natural Grocers.

        1. This is my second time making these. They really hit the spot when you want something sweet! I’m wondering if I can freeze these?
          Thank yoy!

        1. Is there anything that I could substitute for the liquid stevia? I have run out of it and with the Coronavirus, trying to not go out right now. I would use Monkfruit for the other sweetener, could I just add extra Monkfruit? Thanks! I’d love to try these.

    2. Love these. Never ever would guess they work on the Keto diet! Love you people that are so smart to figure out recipes like this for all of this one the weight loss….getting healthy diets!

    1. I don’t post nutritional information because ingredients and brands made a huge difference in calculations. I am strict keto though, so I only post recipes that I eat!

  2. After pouring the sauce over the filling do you bake it in the oven again? You seem to have missed this info.

    1. Yes, bake for 5 additional minutes. I updated it a short while ago, but with caching, the update isn’t always picked up for a few weeks!

      1. These are delicious. I have made them a few times now and every time they turn out. I love the crust and use it for all my bases now!
        Thanks

    2. I can’t wait To try these. They look delicious!
      Trina I just binge Listened to ALL of your podcast episodes and they are great! I didn’t even know you had one! Such good information, I agree with your opinions, and your voice is super easy to listen to!
      I have been researching and trying to understand keto for a while now, dipping my toes. I Need to take the plunge!
      Thank you!!!

  3. I just made and the sauce layer is still very liquid after the 5 minutes. Does it solidify as it cools? Should I cool in the fridge or just on the counter? Thanks!

    1. Yes – it will be liquidy. That is perfect. It will solidify when it cools. I let it cool in the fridge and that is where I kept them!

  4. Andrea Patterson

    These are amazing!!! I licked the whisk from just the sauce layer and was in heaven. Thanks for such a great recipe!!!

    1. You can easily use carb/fat/protein calculators such as carb manager or myfitnesspal. That is the most common approach!

  5. Do you bake this in a pan? It sounds from the description that it’s baked and compiled on a sheet pan. It seems like the sauce would run. Am I missing something?

    1. Hi there! If you look under the “sauce” instructions, you place the trimmed base in an 8×8 baking dish. So, the sauce won’t run since the sides are high enough. I’ll update the recipe to make it more clear!

    1. The caramel sauce is what holds it all together! Is there an ingredient that you aren’t a fan of? Perhaps I can offer a substitute?

  6. Hi, Trina,
    This looks amazing! I can’t wait to try it. I can’t do erithrytol, can you please suggest a replacement for that ingredient in the sauce? I can do stevia, but the sugar-alcohols don’t agree with me.
    Thank you!

    1. Monkfruit is always my goto. Does that have the same effect? I know some people like Swerve, but I have tried it. Often you can substitute sweeteners in recipes. Just google the substitution ratio. Something it turns out a bit different, but usually close enough!

    2. Kayla Mcintyre

      I don’t have coconut flour what can I use? Or do I use more almond flour or less? I want to make these bad but kinky use almond flour!!

      1. You can certainly use more almond flour. Coconut flour tends to help hold things together and give it a little fluff. But the sauce will hold it together just fine. You’ll have to increase the amount of almond flour because coconut flour absorbs quite a bit!

      1. I just made these tonight. OMG Bars are the perfect name for them because they are heavenly! To think they’re keto legal. Wow! Thank you for sharing this delicious recipe.

  7. Pingback: Keto OMG Bars! – I Am Keto

    1. I don’t see why not! I would wait until they are totally set and chilled in the fridge before freezing though. As long as you have a vacuum type sealer, they shouldn’t get freezer burned.

  8. Made these last night and my whole family enjoyed them! They were delicious! I made them exactly as the recipe says. The only thing I will change next time is save more sauce for the last step…..maybe 1 cup instead of 3/4 cup because I ran out on the last few bars. I ended up making 20 bars total instead of 24. Thank you for the recipe!

      1. Have you tried this with Kerrygold butter or do you regular butter? Kerrygold send softer and has different flavor in cooking, maybe?

    1. That’s a tough one! I would just omit it! If you’ve personally found a substitute, you could try that!

  9. I’m allergic to coconut 🙁
    What would you recommend to replace the coconut flour and coconut flakes in this recipe? It looks delicious!

    1. You can increase the amount of almond flour and simply skip the shredded coconut! You can get creative with the toppings!

  10. My daughter is allergic to almonds. Can I just use coconut and/or gluten free flour instead of almond flour?

    1. Regular gluten-free flour is generally not low carb, but if that is not a concern, then yes you should be able to. Coconut flour is entirely different in terms of the ratios. So that might be a bit more difficult.

  11. OMG! These definitely lived up to their name and then some! Amazing! I’m new to keto, and was missing just a little something sweet here and there – these filled the void. In fact, everyone loves them, as they don’t taste sugar free, but decadent! Thank you so much!

  12. Can this recipe be made as a cookie. Instead of muffin tin put on cookie sheet in ball snd omit the sauce?

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